Coco choco bars

Coco choco bars (6-8).
Coco choco bars

• combine 2 cups shredded coconut, 1/4 cup agave nectar, 1/4 cup melted coconut oil, 2 Tbsp lemon juice, 1/2 Tsp salt and 1 Tsp pink pitaya powder;

blitz to incorporate.

• press mixture into bar molds.
• freeze until solid - usually around 3-4 hours.
• slowly melt dark chocolate in a pot.
• cover frozen bars in melted chocolate.
• freeze again for at least 1 hour.
• store in fridge up to 5 days.

Enjoy!